DEVILED HAM PUFFS

theresa dibert

By
@atlantismoons

THESE MAKE GREAT SNACKS AND STARTERS. A GOOD ADDITION TO YOUR GAMEDAY MENU. YOU CAN ALSO FILL THESE UP WITH PUDDING, EGG SALAD, CHEESE... ANYTHING IS GOOD.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
MAKES 52 PUFFS
Cook:
25 Min

Ingredients

3
4 1/2 oz. cans deviled ham
1/2 c
sour cream
1
2 oz jar pimientos ( drained)
1/4 c
minced celery
1 Tbsp
prepared horseradish
1/4 tsp
onion salt
1/4 tsp
black pepper
1
stick of butter ( 8 tbls )
1 c
all purpose flour
1/2 tsp
salt
4
large eggs

Step-By-Step

1COMBINE FIRST 7 INGREDIENTS IN A MEDIUM BOWL AND MIX WELL. CHILL COVERED FOR 1 HOUR.

2PRE HEAT OVEN TO 400 DEGREES

3PLACE BUTTER AND WATER IN MEDIUM SAUCEPAN. BRING TO A ROLLING BOIL OVER HIGH HEAT. GRADUALLY STIR IN FLOUR AND SALT, STIRRING CONTINUALLY OVER LOW HEAT UNTIL MIXTURE FORMS A BALL. ABOUT 1 MINUTE. REMOVE FROM HEAT. ADD EGGS AND BEAT UNTIL DOUGH IS SMOOTH AND GLOSSY.

4DROP BY ROUNDED TEASPOONFULS ONTO BAKING SHEET. BAKE UNTIL PUFFED AND GOLDEN BROWN, ABOUT 25 MIN. REMOVE TO WIRE RACK TO COOL

5CUT OFF TOP OF EACH PUFF AND RESERVE. REMOVE SOFT CENTER AND DISCARD. SPOON 1 ROUNDED TEASPOONFUL OF HAM MIXTURE INTO EACH PUFF. REPLACE EACH TOP.

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